This is when he monitors the fermentation very closely, and from the second day onward, regular temperature readings show whether any corrections are needed. Other analyses take place every day : sugar, acid, anthocyanins, gas chromatography and yeast counts.

The must will also be mixed and aerated, in order to supply oxygen to the yeasts.

The quantity of tannins and colouring matter are checked on the eighth day, as is the production of aromas.

This is an extremely important step, since, occasionally, intervention is needed on the 12th day, at the end of fermentation, to unlock the tannins.

This involves a final hot maceration of a part of the harvest.

The vats are drained on the 13th day, marking the end of the alcoholic fermentation and producing the free-run wine. The marc is then pressed to obtain what is known as press wine.